Teriyaki Chicken with Asparagus in a Pineapple Bowl

May 30, 2018

 Tune into Indy Style~Wish TV on Wednesday, May 30th. I'll be showing some asparagus recipes that are in my new cookbook, Meals from the Mitten: Celebrating the Seasons in Michigan. If you aren't in Indianapolis tomorrow, then you can watch it on this link to their live stream. 

 

Update 5.31.18 - here's the link to the TV segment on Indy Style 

 We'll also be giving away some of my new cookbooks. Make sure that you like the Indy Style Facebook page and my Nom News page, as well. 

 

 

 

I'll be making my Teriyaki Chicken with Asparagus in a Pineapple Bowl, along with some Cheesy Chicken Ranch Asparagus Rollups. I will be live at 9:37am, 10:03am, and again at 10:46am. Tune in! I will also post the videos to my blog later in the day tomorrow and on my social media sites. 

 

Don't forget about the National Asparagus Festival coming up in Oceana County ~ June 8-10, 2018. 

 

Teriyaki Chicken with Asparagus in a Pineapple Bowl

(Serves 2) 

 

1 ripe pineapple, cut in half lengthwise 

 

Teriyaki Chicken 

2 boneless, skinless chicken thighs 

½ teaspoon salt

¼ teaspoon freshly ground pepper 

¼ cup teriyaki sauce 

1 clove garlic, minced

8 fresh Michigan asparagus spears, cut into 2-inch pieces 

 

Carrot Ginger Dressing

2 cups shredded carrots 

2 tablespoons rice wine vinegar

2 tablespoon soy sauce 

Juice of 1 lemon

2 cloves garlic 

1 tablespoon fresh ginger, peeled and chopped 

¼ cup olive oil 

¼ teaspoon salt

¼ teaspoon freshly ground pepper 


2 cups mixed salad greens 

¼ cup cherry tomatoes 

 

Scoop out the pineapple from each half. Discard the core, and cut the edible pineapple into chunks. 

 

PREPARE THE TERIYAKI CHICKEN

Cook chicken thighs in a skillet over medium-high heat for 2 to 3 minutes, then flip and cook for 1 to 2 more minutes. Turn the heat to medium, then add teriyaki sauce, garlic, pineapple chunks, and asparagus. Cover and cook for an additional 3 to 4 minutes, or until chicken is thoroughly cooked.

 

MAKE CARROT GINGER DRESSING

While the chicken is cooking, add carrots, vinegar, soy sauce, lemon juice, garlic, ginger, oil, salt and pepper to a food processor. Pulse to combine. 

 

ASSEMBLE

Add some of the dressing to the mixed salad greens and tomatoes, and lightly toss together. 

To serve, equally, divide the salad mixture into each pineapple bowl. Top with the chicken mixture and serve.

 

NOTE

Rinse and dry the outside of the pineapple before cutting. 


OPTIONAL

Add cooked rice or quinoa to the chicken mixture before serving. 

 

 

 

Cheesy Chicken Ranch Asparagus Rollups 

(Serves 6)

 

Cheddar Cheese Crisps 

8 ounces freshly shredded cheddar cheese 

 

4 ounces cream cheese, softened 

2 teaspoons dry ranch seasoning 

 

6 steamed asparagus spears, seasoned with oil and lemon-pepper

 

1/2 cup cubed & cooked chicken 

 

Preheat oven to 350ºF. Line a baking sheet with a silicone mat or parchment paper.

 

MAKE CHEESE CRISPS

Place 1/4 cup of shredded cheese on the baking sheet, form into a round and gently pat down. Repeat this process for the remaining cheese, keeping space between each round. Bake for 4-5 minutes, then cool for at least 5 minutes before removing. Lift each round with a spatula. 

 

PREPARE RANCH CREAM CHEESE 

Mix together cream cheese and dry ranch seasoning, set aside until ready to assemble. 

 

ASSEMBLE 

Spread 1 teaspoon of ranch cream cheese to a cheese crisp. Add some chicken, then an asparagus spear, and roll up. Place seam side down on a serving platter. Repeat with the remaining cheese crisps.    

 

Options- 

Add different cheeses & meats to this recipe: 

Havarti Dill & Sopressata 

Swiss & Turkey 

Smoked Gouda & Rosemary Ham

Horseradish Cheddar & Pastrami 

 

 

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About Gina

Gina Ferwerda is a cookbook author, TV personality, food and travel blogger, business entrepreneur, and co-founder of the 100+ Women Who Care of Oceana County. 

 

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